A rich, velvety tomato soup made with aromatics and heavy cream. Perfect for dipping grilled cheese sandwiches.
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10 items
Melt butter in a large pot or Dutch oven over medium heat. Add onion and garlic. Cook until softened, about 5 minutes.
Add the canned tomatoes (with juices), vegetable stock, and sugar. Break up the tomatoes with a wooden spoon.
Bring to a , heat to low, and cook uncovered for 20 minutes to thicken slightly.
Remove from heat. Use an immersion blender to puree the soup until completely smooth. (Alternatively, transfer to a blender in batches).
Stir in the heavy cream and fresh basil. Season with salt and pepper to taste.
gently for another 5 minutes to heat through.
Serve hot, ideally with a grilled cheese sandwich or crusty bread.
